Maui Culinary Academy Research and Development CenterPosted on Feb 1, 2013 in Main
Maui Culinary Academy Research and Development Center
310 Kaahumanu Avenue
Kahului, Hawaii 96732
Established in 2003 through a grant from the U.S. Department of Agriculture, the Maui Culinary Academy Research and Development Center is active in the Maui agricultural community. The center’s core competency is helping local farmers convert surplus and culls into value-added retail food products through consultation services. All of its products are made and packaged at the school by student staff.
Says student Laura McLean, “Starting the vinegar-making project has been a fantastic opportunity — to be at the beginning of a blossoming industry. Specialty vinegar, made on Maui from Maui wines — where else in the world would I have such an opportunity?”
The center’s product line includes: raspberry wine jelly, roasted pineapple jam, Thai basil sea salt and brine, mochachino scone mix, vanilla mac nut sugar, mango sugar, 100 percent Maui coffee and Maui coffee spice rub.
The raspberry wine jelly is made using raspberry lees from Tedeschi Vineyards in Ulupalakua, Maui. The roasted pineapple jam is created, in part, with pineapple from Maui Land & Pineapple Co.
A blend of Hawaiian sea salt, Maui plantation sugar and a variety of locally grown herbs and spices makes up the Thai sea salt and brine, which may be used as a cooking additive or as a rub. It also may be combined with water to create a brine for meats, fish or poultry. The mochachino scone mix features Maui grown coffee and chocolate. Add butter, milk and an egg and bake to create tasty breakfast scones.
Find these products at the Paina Food Court at Maui Community College (MCC) or at Class Act Restaurant at MCC.
For additional information, please download the following information sheets: